Bacon-wrapped pork loin with roasted apples

Bacon-wrapped pork loin with roasted apples

Kirk McKoy / Los Angeles Times

Herbed pork loin is even better when it's barded with bacon, a simple method that's kind of like wrapping a present without tape. Here two tenderloins are rubbed with minced sage and garlic, then covered with applewood-smoked bacon. As the pork roasts in a hot oven, the crisping bacon adds moisture and flavor. Add some quartered apples (neither peeled nor cored, they add a pretty, rustic look) and fresh sage leaves part way through the roasting. The rendering bacon fat and accumulating pan juices caramelize the apples -- and make an awesome quick pan sauce when deglazed with a little wine. Click here for the recipe.

Herbed pork loin is even better when it's barded with bacon, a simple method that's kind of like wrapping a present without tape. Here two tenderloins are rubbed with minced sage and garlic, then covered with applewood-smoked bacon. As the pork roasts in a hot oven, the crisping bacon adds moisture and flavor. Add some quartered apples (neither peeled nor cored, they add a pretty, rustic look) and fresh sage leaves part way through the roasting. The rendering bacon fat and accumulating pan juices caramelize the apples -- and make an awesome quick pan sauce when deglazed with a little wine. Click here for the recipe. (Kirk McKoy / Los Angeles Times)

Herbed pork loin is even better when it's barded with bacon, a simple method that's kind of like wrapping a present without tape. Here two tenderloins are rubbed with minced sage and garlic, then covered with applewood-smoked bacon. As the pork roasts in a hot oven, the crisping bacon adds moisture and flavor. Add some quartered apples (neither peeled nor cored, they add a pretty, rustic look) and fresh sage leaves part way through the roasting. The rendering bacon fat and accumulating pan juices caramelize the apples -- and make an awesome quick pan sauce when deglazed with a little wine. Click here for the recipe.